BERRIES AND CREAM TRIFFLE

Cranberry Layer
• 24 oz fresh cranberries (2 packages)
• 1-1/2 Cups water
• 1 Cup sugar
• 1 cinnamon stick
Custard Layer
• 1⅓ Cups sugar
• 3 Tbs cornstarch
• ¼ Tsp salt
• 4½ Cups 2% milk
• 9 egg yolks
• 1 Tbs vanilla extract
• 1 Tbs butter
• Cake
• 1 loaf (16 oz) frozen pound cake, cut into 1″ cubes
  or
• 1 9×13 white cake, baked, cooled and cubed
• Chilled whipped cream for decorating 
• Sugared Cranberries for decorating (Recipe below)
Cranberry Layer
• Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Custard
• While the cranberries are cooking..combine sugar, cornstarch and salt in a separate large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
• Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
• Remove from heat and stir in butter and vanilla.
• Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Assembly
• Place half of the cake cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
• Top with chilled whipped cream and candied cranberries if desired.
• Allow sugared cranberries to set for 2 hours before adding for best results.
• SUGARED CRANBERRIES
• 12 oz cranberries
• 3/4 cup sugar
• 3/4 cup water
• extra sugar for rolling (coarse or fine)
• Bring ¾ cup each water and sugar to a boil. Let boil about 3 minutes. Remove from heat and add cranberries in.
• Using a slotted spoon, remove cranberries and place on a rack (reserve sugar mixture) and allow to drip dry for about 20-30 minutes. They should be tacky to the touch.
• Place cranberries, a few at a time, back into the sugar mixture which should still be warm. Roll each cranberry in sugar and place on parchment. Let dry 1 hour before handling.
• Note: I got this recipe from a friend who posted it on facebook.
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